Chocolate Pound Cake II

Ingridients

1 cup butter

1/2 cup shortening

3 cups white sugar

5 egg whites

5 egg yolks

4 tablespoons unsweetened cocoa powder

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

Sift together flour, cocoa and salt. Set aside.

Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.

Add flour mixture alternately with milk. Add vanilla.

In a separate bowl, beat egg whites until stiff. Fold into cake batter.

Pour into a greased and floured tube pan. Sprinkle nuts on top.

Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.